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(Pillowy-Soft!) Keto Ricotta Gnocchi ☁️ gluten free

These gluten free and keto ricotta gnocchi are a classic favorite here at gnom-gnom! Expect pillowy-soft gnocchi, perfect to pair with a classic marinara or a refreshingly simple mediterranean yogurt sauce.

Drizzling olive oil onto keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi

Gluten Free & Keto Ricotta Gnocchi


These keto ricotta gnocchi, sans the wheat flour, are different from the original. But (and it’s a big but!) I like to think they’re just as good. And given that the Italian work gnoccho literally translates as lump, gnocchi are actually made out of a wide variety of ingredients (not just potato and flour); so I’m still confident in calling these guys gnocchi (😜!). 

Also, while traditional ricotta gnocchi are boiled in water and sometimes subsequently lightly fried in sage butter, these go straight for the frying (grain-free flours turn to mush in water!). This way you’ll get a nice bottom crust, a pillowy-soft center and ridiculously aromatic results (on account of the sage).

And the ideal pairing? A fresh mediterranean yogurt sauce. It’s for real one of the best sauces for these guys, creating a beautiful and refreshing contrast against the cheesy gnocchi. The other highly suggested pairing is steamed spinach, and if you’re looking for even more freshness add-in a handful of cherry tomatoes.

Oh, and these guys also freeze great. So think meal prepping ideal.

Uncooked gluten free & keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi

The Flours

These keto ricotta gnocchi, aside from the cheeses and egg, also require a mixture of almond flourcoconut flour and a touch of xanthan gum.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s (honestly best taste by a mile!)

Sage leaf with a black foreground
Gluten Free & Keto Ricotta Gnocchi

The Method

Making these keto gnocchi couldn’t be simpler. All the ingredients are mixed together until they form a (rather sticky!) ball, refrigerated for an hour, formed into rounds, flattened with a fork, and cooked in sage butter.

I also find that these work best when fried only on one side, forming a bottom crust and keeping the rest pillowy-soft. You will, however, want to baste them with the sage butter throughout cooking. Couldn’t be simpler really.

Freshly grinding black pepper onto a plate of keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi
Gluten free & keto ricotta gnocchi with spinach, cherry tomatoes and yogurt sauce
Gluten Free & Keto Ricotta Gnocchi

Drizzling olive oil onto keto ricotta gnocchi

Gluten Free & Keto Ricotta Gnocchi

Course: Appetizer, Entree, Main
Cuisine: Italian, Keto
Keyword: gluten free ricotta gnocchi, keto gnocchi, keto ricotta gnocchi, low carb gnocchi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 250 kcal

These gluten free and keto ricotta gnocchi are a classic favorite here at gnom-gnom! Expect pillowy-soft gnocchi, perfect to pair with a classic marinara or a refreshingly simple mediterranean yogurt sauce.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. 



For the keto ricotta gnocchi

For the sage butter

  • 3-4 tablespoons grass-fed butter as needed
  • 1 tablespoon extra virgin olive oil for cooking
  • 2 cloves garlic thinly sliced
  • 8-10 sage leaves
  • black pepper freshly ground to taste

For the mediterranean yogurt sauce (two servings)

Serving suggestions

  • spinach steamed
  • cherry tomatoes


For the keto ricotta gnocchi

  1. Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.

  2. Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well. Season to taste with salt and mix in the egg. The dough should be sticky, but form into a ball easily. If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time. Wrap in cling film (saran wrap) and refrigerate for at least an hour. 

  3. Remove dough from the fridge and form into rounds (roughly 1 inch big). The dough will be soft and still lightly sticky, but should form into rounds with ease. Place in a tray and press down with a fork to lightly flatten them. Freeze for 15 minutes before frying, and the gnocchi can be frozen at this point for up to two months. 

  4. Heat up butter and oil in a skillet or pan over medium/low heat. Once warm, add in garlic slivers and sage leaves. When the garlic is just lightly golden, add in the chilled gnocchi flat-side down along some freshly ground black pepper. Move the pan around to keep them from sticking, basting them throughout the cooking. They will be fragile, so handle with care. When ready, the bottom will have formed a deep-golden crust (see pictures), about 4-5 minutes. 

  5. Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional). 

For the mediterranean yogurt sauce

  1. Mix all ingredients together and refrigerate until needed. 

Recipe Notes

Feel free to go ahead and freeze the gnocchi, but you’ll want to thaw them out slightly before cooking.

Keep in mind that nutrition facts were estimated per 80g serving of the gnocchi only, and the recipe yields 6 servings. 

Nutrition Facts
Gluten Free & Keto Ricotta Gnocchi
Amount Per Serving (80 g)
Calories 250 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g30%
Cholesterol 53mg18%
Sodium 244mg10%
Potassium 58mg2%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 1g1%
Protein 14g28%
Vitamin A 295IU6%
Calcium 269mg27%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.






  1. Lisa Myers says:

    I’ve made these before and loved them. Instead of the yogurt sauce, I’ve used them to make “chicken and dumplings” and a copycat version of Olive Garden’s Chicken Gnocchi soup. I’m trying to enter the recipe into Carb Manager but I really need the nutrition information for just the gnocchi without the sauce. Is there any way you could provide this information? Thanks for all you do to help us with great recipes!

  2. Donna says:

    Great and easy recipe! Will definitely make again!….just throwing this out there, I did a test and baked 3 pieces brushing with butter at 300 degrees and it changes the texture not in a good way, so much better on top of the stove, and I didn’t have to freeze mine before cooking maybe because I rolled the dough into 4 logs, wrapped in plastic wrap over night, thank you for a great recipe!

  3. Amanda Keyser says:

    Made these tonight and the flavors were good but the gnocchi themselves were dry. Might add some mozzarella and a little cream next time. Otherwise yummy.

  4. Heather says:

    This was a really great dough and easy to work with. I rolled it into 4 long rolls and cut it to make the gnocchi. Easy to do and the dough tasted to good.

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